Maella

Persian Chicken and Walnut Stew


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A warming and comforting stew perfect for the time of year, packed with goodness from walnuts.

Yield4 servings
Cook time25 minutes

Ingredients

Directions

  1. 1

    Place a large heavy based saucepan to the heat and add the olive oil. Add the sliced onion and garlic and cook until soft.

  2. 2

    Add the spices and cook for a further 2 minutes.

  3. 3

    Add the diced chicken thighs and coat in the spices.

  4. 4

    Add the chopped tomatoes, stock, molasses and California walnuts and bring to the boil. Reduce to a simmer, season well and leave to cook for 25 minutes until the chicken is tender.

  5. 5

    Once cooked, remove from the heat. Serve up with some pomegranate seeds, yoghurt, coriander and some flatbreads!